Red Snapper with Sundried Tomatoes & Artichokes

Fish

INGREDIENTS

3 6-ounce Red Snapper fillets
3 garlic cloves, minced
1 tablespoon fresh basil or 1 teaspoon dried
1/2 teaspoon of red pepper
1 12-ounce jar of sundried tomatoes, oil packed and chopped
1 can of sliced pitted black olives
1-2 boxes of artichokes, quartered
1/2 cup white wine

DIRECTIONS

1. Saute 2 garlic cloves, basil and red pepper in olive oil for about 2 minutes or until fragrant.

2. Add sundried tomatoes, olives and artichokes and continue to saute for about 3 minutes. Then, add wine and bring to a boil.

3. Simmer until reduced. Season with salt and pepper.
4. Meanwhile, roast fillets in Pyrex at 400° with salt, pepper, 1 garlic clove and olive oil for 20 minutes. Then add mixture on top and cool for another 5 minutes and serve.